Ingredients
Ingredients:
- 320 g Self Raising Flour
- 140 g raw sugar
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon Nutmeg (ground)
- 180 g Milk
- 2 --- eggs
- 4 Pears - Peeled & diced
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees.
2. Add all ingredients EXCEPT pears into bowl, and mix 45 sec / speed 5.
3. Add diced pear, and mix 20 sec / speed 3.
4. Pour batter into a lined cake tin and bake 25-30 min or until a toothpick inserted into middle comes out clean.
Tip
You can swap the pear for any soft ripe fruit.
To top - either sprinkle with cinnamon sugar, or an icing of your choice.
Great to bake in a square/rectangle tin to cut into 'bar' sized portions for school lunches.
Can be frozen.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This cake did not turn out for me at all! A waste of my time and precious ingredients. I think the rubbery mention above comes from the fact there is no fat in the cake, as in no butter or oil.
What was the I iceing on the cake I wood like to ice it
The flavour was nice but the cake was a bit rubbery actually, like it was over mixed. 45 seconds is a long time!! Next time I might try chopping up pear first, putting aside and then adding to the cake batter last for a gentler mix through. I'd also decrease the time the batter is mixed to maybe 20secs. I did decrease sugar to 100g too and it was sweet enough for me. Thanks for the recipe as I often end up with overripe pears, just need to tweak it a bit to my liking
Oh and it was very nice toasted with butted like a banana bread when it got a bit stale.
A very nice recipe. Thank you. Family enjoyed it.
Samantha_
So easy to make and delish!!
will be making it again!!
I used 120g wholemeal flour and reduced sugar to 75g as I had very sweet, overripe pears. Made 18 small muffins which took about 18 minutes to bake. Hope they'll freeze well. Taste delicious.
This is a lovely cake! I used Orgran gluten free SRF and No-Egg Egg Replacer, baked for an hour on 160 and it was heavier but moist and yummy. It became like a traditional dutch cake which made my friend very happy who Isn't gluten or dairy free but did lose her mum a few years ago and still grieves. She said it tasted exactly like her mums pear cake and the texture were the same too. I love that when using weights you can swap ingredients for allergy safe substitutes easily. I've added a photo to show you how well it turned out, although there wasn't much left at this point. Ignore the nougat. Thats another recipe I've tried off the RC thats fabulous and just happened to be on the tray for everyone to help themselves to. The cake rose to the top of the tin, then sunk about an inch which leaft it to be about 2.5 inches high. Perfect! Hubby tried adding icing as hes a sugar addict and said it didn't taste right. Lol. Perfect as it is.
This cake was enjoyed by all my family. Thanks